Well Done Steak: A Complete Guide

Cooking a well done steak means cooking the meat until it reaches an internal temperature of 160°F (71°C) or higher. Consequently, this level of cooking leaves no pink in the center. While some prefer rarer steaks, others enjoy a thoroughly cooked cut of beef. Therefore, knowing how to cook it properly is important.

Why People Choose Well Done Steak

Many individuals choose a thoroughly cooked steak for a variety of reasons. For instance, some prefer the taste and texture of meat cooked all the way through. Additionally, some might be concerned about food safety. This is because cooking meat to a higher temperature reduces the risk of foodborne illness. Ultimately, personal preference is a significant factor in this style of cooking.

The Challenges of Cooking Well Done Steak

Cooking a steak to a well done level can present several challenges. Specifically, the biggest hurdle is maintaining moisture. A steak prepared in this manner is often perceived as dry and tough. Therefore, it’s crucial to use the right techniques to avoid these issues. The goal is to achieve tenderness and flavor even when cooking at higher temperatures.

Preventing Dryness

Furthermore, the key to a good, fully cooked steak is preventing it from drying out. Using a good cut of beef can make a big difference. Choose cuts that have more marbling, which adds to the flavor and helps with moisture retention. Basically, fat renders when it cooks, so using the right cut of beef will help keep it moist.

Avoiding Toughness

Achieving a tender, completely cooked steak requires careful cooking. Long, slow cooking at low heat can prevent it from becoming tough. Comparatively, cooking it too quickly on very high heat is likely to make it tough. Accordingly, patience is key to ensuring a tender result when cooking beef to this level of doneness.

Choosing the Right Steak for Well Done Cooking

Not all cuts of beef are equal when it comes to a steak that is cooked completely. Certain cuts hold up better to longer cooking times. Specifically, cuts like sirloin, flank, or chuck can be a good choice. These cuts have the fat and connective tissue that makes them stay more tender, even when cooked all the way through.

Cuts to Consider

• Sirloin: This cut is relatively lean but has good flavor and can remain tender if cooked correctly.

• Flank: Known for its rich flavor, flank steak is another good option for cooking to a well done state.

• Chuck: Although usually used for braising, chuck steak can be prepared thoroughly if done slowly.

Cuts to Avoid

• Tenderloin: The tenderloin can become too dry when cooked to this stage because it lacks fat and has very little connective tissue.

• Ribeye: While delicious, the fat of a ribeye can sometimes be overwhelmed when cooked thoroughly. However, it’s not impossible to cook a ribeye to this level of doneness, it just needs to be done carefully.

• Filet Mignon: Similar to tenderloin, filet mignon will often be too dry when cooked all the way through.

Preparing the Steak for Cooking

Proper preparation is essential for cooking a delicious, fully cooked steak. Start with good quality meat and allow the beef to come to room temperature before cooking. Generally, this allows the meat to cook more evenly, helping with the final result.

Seasoning the Steak

• Salt: Season generously with salt, both before and after cooking. Salt helps with the flavor and moisture.

• Pepper: Use freshly ground black pepper for the best taste.

• Other Seasonings: You can add garlic powder, onion powder, or other seasonings to your preference.

• Specifically, a simple mix of salt, pepper, and garlic powder can enhance the overall taste.

Bringing Steak to Room Temperature

Let the steak sit out of the refrigerator for at least 30 minutes before cooking. Specifically, this helps to ensure the beef cooks evenly. Therefore, this is a very important step for preventing the edges from overcooking. This step leads to a better cooked product overall.

Cooking a Well Done Steak: Step-by-Step

Cooking a steak to the well done level requires a different approach compared to cooking rare or medium steaks. There are a few ways of doing it—grilling, frying, or baking—but the principles of slow and controlled cooking are the same. Meanwhile, the key is to manage the heat and avoid overcooking the outside while the center is still undercooked.

Grilling the Steak

1. Preheat the Grill: Preheat your grill to medium-low heat. Generally, this prevents the beef from burning on the outside before it is fully cooked inside.

2. Sear Briefly: Sear each side of the steak for 1-2 minutes, to help with the flavor. This creates a flavorful crust.

3. Move to Indirect Heat: Move the steak to a part of the grill that has indirect heat. This allows it to cook through without burning, while keeping it moist.

4. Use a Meat Thermometer: Use a meat thermometer to monitor the internal temperature. It should reach 160°F (71°C) or higher when cooked thoroughly. Meanwhile, you might also keep the steak a little longer at that temperature to ensure it’s cooked to your preference.

5. Rest Before Serving: Let the steak rest for 5-10 minutes before slicing it. Ultimately, this keeps it juicy and tender, improving the overall mouthfeel.

Pan-Frying the Steak

1. Heat the Pan: Heat a heavy-bottomed pan over medium heat. Add some oil or butter to the pan.

2. Sear Briefly: Sear each side of the steak for 1-2 minutes. This develops a nice crust and gives it that great sear flavor.

3. Reduce Heat: Reduce the heat to low. Meanwhile, add a little water or broth to the pan and cover it. This will gently steam the beef and keep it from drying out during cooking.

4. Cook Through: Continue to cook until the internal temperature reaches 160°F (71°C) or higher, guaranteeing it’s cooked appropriately.

5. Rest Before Serving: Let the steak rest for 5-10 minutes before serving. This allows the juices to redistribute. A short rest enhances the eating experience.

Baking the Steak

1. Preheat the Oven: Preheat your oven to 275°F (135°C).

2. Sear the Steak: Sear the steak in a hot pan on the stove for a couple of minutes on each side, this is important for flavor.

3. Transfer to Oven: Place the seared steak on a baking rack set inside a baking pan, this allows for even cooking.

4. Bake Slowly: Bake in the oven until the internal temperature reaches 160°F (71°C) or higher, using a meat thermometer will help you avoid mistakes.

5. Rest Before Serving: Let the steak rest before slicing and serving. Undoubtedly, the rest will improve the texture making the steak more enjoyable.

Tips for a Tender Well Done Steak

Achieving a tender steak cooked in this style requires some special tips. For example, proper marinating, slow cooking, and adequate resting times are critical for success. These strategies will improve your success rate.

Marinating the Steak

Marinating can add moisture and flavor to the beef you are cooking thoroughly. Specifically, choose a marinade that contains some acid, such as lemon juice or vinegar, and some oil.

• Acid: Acid helps to break down the proteins and tenderize the meat, creating a more pleasant texture.

• Oil: Oil helps to keep the beef moist, enhancing the final product.

• Flavor: Add your favorite herbs and spices for flavor, making it a more exciting dish.

Slow Cooking Methods

Slow cooking is a great way to tenderize beef that’s been cooked completely. Thus, baking or using indirect heat on the grill are excellent options. Additionally, a slow cooker can also work, but may give it a stewed texture rather than a grilled or pan-fried texture. It depends on the texture you are trying to achieve.

Resting Time

Resting the steak after cooking is very important. This allows the juices to redistribute throughout the meat. Therefore, this results in a more tender and juicy steak, making the cooking effort worthwhile. Finally, this crucial step makes all the difference, so it shouldn’t be skipped.

Serving Suggestions for Well Done Steak

A steak cooked to this point can be paired with many different side dishes. Specifically, consider items like mashed potatoes, roasted vegetables, or a crisp salad. Furthermore, the right sides can complement the rich flavor of the beef.

Classic Pairings

• Mashed Potatoes: Creamy mashed potatoes are a great classic side.

• Roasted Vegetables: Choose your favorite vegetables, such as carrots, potatoes, and onions.

• Salad: A fresh salad adds a refreshing element to your meal, a healthy addition.

Sauces and Toppings

• Mushroom Sauce: A rich mushroom sauce pairs well with beef cooked to this level of doneness.

• Garlic Butter: Melted garlic butter can add extra flavor and moisture, enhancing the experience.

• Chimichurri: A vibrant chimichurri sauce is a great option for a more unique flavor.

Frequently Asked Questions (FAQs)

How do you cook a well-done steak?

To cook a steak to a well done standard, use medium-low heat. Sear it briefly, then cook it slowly using indirect heat until the internal temperature reaches 160°F (71°C) or higher. Meanwhile, make sure you are using a good meat thermometer for accuracy.

Why is well-done steak frowned upon?

Some people do not prefer beef cooked in this manner because it can become dry and tough if not cooked properly. Indeed, overcooking can remove the moisture. Accordingly, many people prefer a steak with a little pink for flavor and tenderness.

Which steak is ok well-done?

Steaks with more marbling, like sirloin, flank, or chuck, are better for cooking until they’re completely done. Additionally, these cuts retain moisture better than leaner cuts. Therefore, they can be more forgiving when cooked fully.

Why is well-done so chewy?

Beef cooked to a well done degree can become chewy due to the muscle fibers tightening at higher temperatures, and it might also be because it has lost its moisture. Hence, slow and controlled cooking is crucial to avoid this. Thus, using marinades and resting the steak afterward can help keep it tender.